Take a quarter of the under part of a turtle of sixty pounds weight, and scald it, and when done, take the shoulder-bone out and fill the cavity with a good high-seasoned forcemeat made with the lean of the turtle; put it into a stewpan, and add a pint of madeira wine, cayenne pepper, salt lemon juice, a clove of garlicky a little mace, a few cloves and allspice tied in a bag, a bunch of sweet herbs,'some, whole onions, and three quarts of good beef stock. Stew gently till three parts done; then take the turtle and put it into another stewpan, with some of the entrails boiled and some egg balls; add a little thickening of flour and butter to the liquor, let it boil, and strain it to the turtle, etc. then stew it till tender, and the liquor almost reduced to a glaize. Serve it up in a deep dish, pasted round as a callipash, ornamented and baked.

N. B. I think the above mode of serving it up in a dish the best, as it frequently happens the shell of the caliipee is not properly baked.